With Jonker Street seemingly always busy, we decided to try Meals At Jackson’s. I believe it changed management in recent times, but I never actually dined there before the change. Meals At Jackson’s offers a selection of Chinese and Malaysian style dishes like Laksa, Nasi Goreng, Lemon Chicken and Sweet & Sour Pork.
I tend to order a Laksa at Malaysian restaurants I’ve never been to before, it seems to be a decent indicator of the quality and authenticity of Malaysian dishes. The Chicken Curry Laksa at Meals At Jackson’s, is unfortunately a disappointment. It has a generous use of curry powder, and lacking in pretty much any other flavour. The shrivelled up long beans don’t make things better either. I guess one of the pluses is that it comes with a lot of chicken pieces.
Their Ipoh Combination is decent. Though, an odd addition of Char Siew (BBQ Pork) instead of the typical chicken, or beef which adds this weird sweetness to it. The noodles also lack some of the “wok flavour” too.
The Fish Head Noodle Soup was also lacking in flavour. It’s “milky” but it doesn’t have the required sourness from the preserved vegetables and tomatoes to balance it. Quite average.
I hope Meals At Jackson’s Chinese style dishes are tastier because their Malaysian dishes are truly mediocre.
Meals At Jackson’s
52 Jackson Court
Doncaster East VIC 3109
Want a deliciously, warm and sweet treat for the cold weather? These Chinese dumplings or Tang Yuan are perfect for a cold day. The ginger sugar syrup has a lovely subtle ginger flavour, not too overpowering and the oozy black sesame is always a winner in my book. These dumplings can be made with fillings or without, and that’s really the fun of it all. Well, apart from eating it!
Black Sesame Dumplings (Tang Yuan) (Adapted from Rasa Malaysia)
Serves: 4-6 people
Cooking Time: 45 minutes
Preparation Time: 15 minutes
Black Sesame Dough
230g glutinous rice flour
1-2tsp black sesame powder (optional)
200g glutinous rice flour
1/2 tbsp sugar
Black Sesame Filling
60g black sesame seeds
45g caster sugar
45g unsalted butter
1200ml water (reduced to 4 cups after boiling)
180g rock sugar
4 slices ginger
2 pandan leaves (tied in a knot)
Black Sesame Filling
1. Lightly toast the black sesame seeds over medium heat until it’s aromatic. Take off the heat and let it cool.
2. Use a mini food processor to grind the black sesame seeds until it becomes a fine powder.
3. Place the cooled ground black sesame into a saucepan and heat over low-medium heat, and add sugar and butter and stir well to form a thick paste. If it’s too dry, add more butter. Place the paste into a bowl and let cool in the fridge so it’s easier to fill the dumplings later on.
Black Sesame Dough
4. In a big bowl, mix the glutinous rice flour with water (adding the optional black sesame powder too) until it forms a smooth paste and no longer sticks to your hands. Divide it equally into 16-20 balls (the bigger the balls, the easier it is to fill) Note: The coloured dumplings follow similar steps, just add the sugar when adding the water.
5. Flatten each ball in your palm, and then spoon in the black sesame paste and lay it in the middle of the flatten ball. Fold the edge to seal the dumpling. Lightly roll it into a ball shape using both palms, very gently and delicately. Set aside.
6. Boil the water on medium-high heat.
7. Add the ginger, pandan leaves and rock sugar into the water and boil for 10-15 minutes with medium heat. Lower heat to simmer and reduce to about 4 cups of water. Add more sugar if it’s not sweet enough.
8. Heat up another pot of boiling water. Drop the dumplings into the hot boiling water. As soon as they float to the top, transfer them out and into a bowl of the ginger syrup. Turn off heat and serve the black sesame dumplings immediately.
Kim Sing opened its doors earlier this year under new management after Madam Kwan closed down. Their menu has been tweaked and a number of menu items have been removed from the menu, but Kim Sing still has a mixture of Malaysian/Chinese style dishes on offer and they advertise itself as Kim Sing, Truly Malaysian Delights. So expectations are high with that statement.
More often than not, I always try a new Malaysian restaurant’s Curry Laksa to see if they can trump Laksa King and Chef Lagenda. Kim Sing’s Laksa is a letdown, and substantially poorer quality than its predecessor. It has this watery, curry powder flavoured taste to it. A Curry Laksa it ain’t.
Their Char Kway Teow is served in a bowl, for some odd reason and with Madam Kwan’s logo still placed on all its crockery. It has that ‘wok’ flavour, so thank goodness for that but there are several oddities with this dish. It uses Char Siew (BBQ Pork) as its protein instead of Lap Cheong (Chinese Sausage). The prawns are tiny, and they don’t add in the deep fried Pork Lard but usually I can live without that. We also ordered it spicy, but no heat to it whatsoever. The substitution of Lap Cheong with Char Siew completely changes the taste of the Char Kway Teow. Very strange.
The Salt & Pepper Chicken Ribs with rice was actually quite nice. No chilli, which I think it needs to give it a bit of kick and depth of flavour but the chicken is crispy and still moist but they aren’t very generous with their fried capsicum and onion which I think is needed to give the chicken and rice much needed flavour. Decent but you can probably find better elsewhere in Box Hill.
Kim Sing unfortunately does not live up to its Truly Malaysian Delights statement. It serves quite frankly, mediocre dishes that are so disparate from traditional Malaysian dishes.
Shop 3, 1 Main Street
Box Hill VIC 3128
Jonker Street in Doncaster is named after a popular street in Malacca, Malaysia which has now taken over the location that Ronz Roti Kaya used to occupy. The menu at Jonker Street is actually quite extensive, they offer an array of noodle and rice dishes, as well as congee which include your Malaysian staples like Nasi Goreng, and Curry Laksa but they also serve mains if you prefer to share dishes and take the opportunity to try a few more dishes at a time.
Not many places can do a good Assam Laksa, it’s usually either it lacks in flavour or their use sardines which often changes the entire flavour of the broth. I found the Assam Laksa here to be lacking in flavour, it tastes slightly watered down which is disappointing. I’d say it’s around 70% of the intensity it should be at.
The Curry Laksa here is surprisingly good, but it isn’t your typical Laksa that you might find in Laksa King or Chef Lagenda that are more creamier. The Laksa tastes like your typical Chicken Curry sauce but as a broth, which has this lovely spiciness to it that it needs.
The Pan Mee here also has the same issues that the Assam Laksa has, which is that the soup base lacks flavour but more so in this case. The Pan Mee broth should have the flavour of pork and dried anchovies, but it really doesn’t have any taste to it at all so I had to add a lot of chilli to give it flavour.
The Teh Tarik isn’t too bad, maybe just a tad too sweet and not pulled enough but overall it’s decent!
The Ice Cendol has the balance of gula melaka syrup and coconut milk all out, it needs a lot more gula melaka.
There isn’t anything that stands out to me at Jonker Street, though the Chicken Laksa is probably one of the better dishes but it seems like they have issues with making their broths more intense in flavour. Maybe their other dishes are better, but at the moment I’m in no hurry to try it again.
84 Jackson Court
Doncaster East VIC 3109
On Masterchef, I watched Poh make this Pandan crepe lattice but she made it into a savoury dish that looked amazing. Inspired by this, I thought about combining my love of the steamed glutinous rice in Seri Muka and the Pandan and Coconut flavours of Kuih Dadar. It turned out quite well actually. The slight saltiness of the coconut glutinous rice with the sticky sweet coconut filling creates a nice texture and bite to it. The unsweetened thin crepe provides that lovely pandan aroma. I’d love to hear your thoughts in this combination!
Pandan Crepes with Coconut & Sticky Rice (Kuih Dadar)
Makes: 25 small crepes
Cooking Time: 50 minutes
Passive Time: 60 minutes
Coconut Glutinous Rice (Rasa Malaysia)
200g glutinous rice
140ml coconut milk
1/2 tsp salt
Coconut Filling (Poh’s recipe)
180g shredded coconut (fresh or desiccated)
100g gula melaka/palm sugar
125ml coconut cream
1/4 tsp salt
240g plain flour
1/8 tsp salt
600ml coconut milk
1/2 tsp pandan paste
Coconut Glutinous Rice
1. Soak the glutinous rice for at least 30 minutes in a bowl of water.
2. Combine the glutinous rice, coconut milk and salt until well mixed.
3. Steam on high heat for around 30 minutes or until cooked through and the rice still has a bit of bite to it.
4. Once it’s finished, remove from the heat and take a spoon to flatten the glutinous rice slightly. Allow to cool.
1. Combine coconut cream, palm sugar and salt in a small saucepan and cook on medium heat until the sugar is dissolved.
2. Add fresh or desiccated coconut and cook until the mixture is moist and sticky but not runny. Remove from heat and spread out on a plate to cool before using.
1. Sift the flour into a medium sized bowl.
2. Add half the coconut milk, all the eggs and the pandan paste, then whisk until smooth. Add the remaining milk and mix until combined.
3. On medium heat, place a large spoonful of the batter into a pan and spread around so that it forms a thin crepe.
4. Flip the crepe when it starts to bubble and brown slightly. Once the other side is also slightly toasted, take of the heat and set aside.
1. Cut the sticky rice into little soldiers.
2. Take one crepe and place the glutinous rice in the middle (or the side if you want to roll them).
3. Place a few spoons full of the coconut filling on top of the sticky rice.
4. Fold in the sides, and then fold in the third edge and then the last one.